Thursday, April 28, 2016

I haven't been blogging so much. Because I've still got a lot of ADD crafting/sewing going on, and I still am enamored by Instagram.

Now if you read my post here, you know that I'm a newbie to Instagram, and I am still in awe of it. I post a picture, and a fabric designer whose fabric I adore and whom (grammar police? I don't know to use "whom" or "who" here, so correct me if you know down in a comment..hee hee) I have never met can see it and like it and comment on it. Wha?? Amazing. It makes it a little more personal when I'm buying loads of their fabric. I'd still buy loads, but now I know what they look like. Ha ha.

And as a follow-up to the couple of sewing contests I joined, sadly I did not win. But alas, losing did not deter me from sewing. And the Bean got 4 dresses and a cute bag that she takes to preschool religiously.

Here are some pics of the dresses that she now can sport to church (and that I've already had to spray-and-wash because....she's 2):

She was such a good girl and really tried hard to do what I asked to take those pictures.

I appliqued a little kite on the skirt of this one. The fabric line is called "Sommer" and is designed by Sarah Jane (and manufactured by Michael Miller Fabrics) in case anyone is interested.

Here is her second dress from the same fabric line:

I made that little belt too. It even has a vintage mother-of-pearl buckle that I ordered off of etsy. I really like this little retro style dress. Those mirrored swans are fun.

Then after the dress sewing contest, I started following all these quilt-people on Instagram, and so I joined a Block-of-the-Month group (Sarah Fielke's). I will be learning some new techniques with that group, so I am looking forward to that. Here is some needle-turn applique that I did on some of the blocks:

I am currently working on 3 quilts (intermittently), and I hope that at least one gets finished because I'm obviously all over the place!

And of course, life wouldn't be complete without some cookies. I wonder how many chocolate chips I go through a year? Or how much butter......Mmmmm....butter.

Alright, it's time to go pick up some kids and take them to piano lessons. Until next time!

Thursday, April 7, 2016

For those of you who know me, you know that I have absolutely no problem whatsoever with eating a brownie or a cookie or a piece of cake for breakfast if I happen to have one of those available to me in the morning. However, sometimes that leaves me not feeling the greatest physically. Not because cookies and brownies with a glass of milk are bad, but because I tend to be a victim of convenience, a lover of baked goods and sugar, and well...lazy. So if I made brownies for dessert last night, there's a good chance that's what I'm having for breakfast too. Because it's there. And when I'm hungry, one brownie with milk doesn't satisfy, so I usually have a couple...and then sugar coma.

Well, what if you want some chocolate, but some added nutrition too? Well, this recipe actually came to fruition because the Bean requested cupcakes for breakfast. And well, I might be able to rationalize that, but this mommy wasn't gonna make cupcakes for breakfast for her 2-year old. So I adapted the pumpkin oatmeal recipe from this past post here.

Whole wheat flour?
Check.

Whole rolled oats?
Check.

Protein from the milk, eggs, and whole grains?
Check!

Fiber?
Check!

Applesauce for vitamin C?
Check!

Still relatively low in fat?
Check!!

Chocolate for breakfast?
Double check!

So if you're like me, and you want to feel better about eating your desser...er whole grain breakfast, well....you're welcome ;)

1. Pre-heat oven to 350 degrees Fahrenheit. Line muffin tins with cupcake liners or parchment liners. Meanwhile, thoroughly mix oats, milk or buttermilk, and applesauce together in large bowl. Allow the oats to sit for 15 minutes to absorb some of the liquid.

2. In a separate bowl, beat the eggs, sugar, vanilla and vegetable oil until well mixed, about 1 minute.

3. In a third bowl, sift together the white whole wheat flour, cocoa powder baking soda, and salt.

4. After the oats have soaked in the applesauce/milk mixture, add the egg/sugar/oil mixture and mix until combined. Add the flour mixture to the rest and stir together until the ingredients are incorporated. Mix in some mini (or regular) chocolate chips

5. Fill each muffin cup 2/3 full. Place in oven for 18-20 minutes, or until a toothpick comes out clean. Allow to cool in pan for five minutes before removing the muffins to a wire rack. Enjoy!

Do yourself a favor, and keep an eye on any small children while they consume these.....

And what did the 2-year old think? Well...after gobbling a couple of them up, she said, "Mommy, let's go to Disneyland now." Oh, the possibilities are endless when you're 2 and your mom makes you "cupcakes" for breakfast! Ha ha ha.

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About Me

Hello. My name is Kim and I love to bake and craft (mostly making children's soft toys). I am a Registered Dietitian, and so have a passion for nutrition as well, but spend most of my time and find most of my joy in being a wife and mother.